Butterflied Curry Turkey Tenderloins Recipes

BUTTERFLIED TURKEY WITH APPLE-CRANBERRY GLAZE

Steps:

• Prepare the turkey a day or two before roasting: Bring 3 quarts water, the salt, brown sugar, coriander seeds, star anise, peppercorns, ginger and garlic to a boil in a large saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups cold water; cool to room temperature. Place the turkey in a large container, pour the brine over it, cover and refrigerate at least 6 hours or overnight. Remove the turkey, dry it well and pat all over with the ground coriander. Let dry in the refrigerator at least 4 hours or overnight.
• Make the glaze: Bring the cider, ginger, cranberries, chiles, molasses and vinegar to a boil in a saucepan over medium-high heat. Reduce to a simmer and cook until thick, whisking occasionally, about 30 minutes. Strain the glaze and season with salt.
• Preheat the oven to 375º. Place the turkey breast-side up on a rack in a roasting pan and roast 1 hour 10 minutes, or until a thermometer inserted into the thigh registers 155º to 160º. Continue roasting, brushing with the glaze every 10 minutes, until brown and crisp, about 30 more minutes. Transfer to a cutting board and let rest 15 minutes before carving. Alternatively, grill the turkey: Preheat a grill to medium on one side. Place the turkey breast-side up on the cooler side of the grill (position a drip pan under the grate), cover and cook until 165º, about 1 hour 20 minutes. Brush with the glaze and grill, uncovered, 10 more minutes.
• Heat the remaining glaze with any pan drippings in a saucepan over medium heat and whisk in the butter. Carve the turkey and serve with the extra glaze.

SKINNY TANDOORI TURKEY TENDERLOINS

Steps:

• In a small bowl, combine garlic, ginger, curry powder, oil, cumin, and salt. Spread spice mixture evenly onto turkey. (Wear disposable gloves so the spices don't stain your hands.) Place spice-rubbed turkey in a glass baking dish. Cover and refrigerate for 6 to 24 hours.
• Place turkey on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until turkey is no longer pink (170° F), turning once halfway through grilling. Serve with yogurt.

BUTTERFLIED CURRY TURKEY TENDERLOINS

Steps:

• Butterfly turkey tenderloins lengthwise. Gently flatten between two pieces of wax paper.
• Combine other ingredients in a Ziploc bag and marinade turkey for 1-2 hours or more, depending on your time-frame, -OR- use the marinade as a glaze for the turkey while you are BBQ'ing them.
• Grill on your BBQ, cooking each side for 5-10 minutes.

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB

Steps:

• For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
• When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
• To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
• For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
• Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
• For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
• Preheat the oven to 400 degrees F.
• Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
• Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

BUTTERFLIED CURRY TURKEY TENDERLOINS

Steps:

• Butterfly tenderloins by cutting each tenderloin lengthwise, being careful not to cut through opposite side. Between two sheets of wax paper gently flatten the butterflied tenderloin using the smooth side of a meat tenderizer.
• In a self-closing plastic bag, combine oil, juice, onion, curry, rind, garlic powder, salt, cumin, cinnamon, pepper and tenderloins. Close bag and refrigerate 1 to 2 hours.
• On an outdoor charcoal grill, cook tenderloins 5 to 6 minutes per side.

TURKEY WITH CURRIED CREAM SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.

BUTTERFLIED CURRY TURKEY TENDERLOINS

Steps:

• Butterfly tenderloins by cutting each tenderloin lengthwise, being careful not to cut through opposite side. Between two sheets of wax paper gently flatten the butterflied tenderloin using the smooth side of a meat tenderizer.
• In a self-closing plastic bag, combine oil, juice, onion, curry, rind, garlic powder, salt, cumin, cinnamon, pepper and tenderloins. Close bag and refrigerate 1 to 2 hours.
• On an outdoor charcoal grill, cook tenderloins 5 to 6 minutes per side.